Mussels with White Beans and Chorizo

Steamed Littleneck Clams

Clams are deceptively nutrient-dense; they have a lower contamination profile than other ocean-based sources of omega-3 fatty acids and more iron pound-for-pound than beef liver. This classic preparation puts them on your table in less than 20 minutes.

Boston Lettuce Salad with Herbs

Rib-Eye Steak au Poivre

When making steak au poivre, Maria Guarnaschelli always stirs a few capers into the sauce, an addition her daughter did not appreciate as a girl. Today, however, Alexandra’s steak au poivre—with capers—is a favorite.

Quick-Aged Grilled Rib Eyes

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more.

Chicken with Candied Cashews

Rich Torrisi and Mario Carbone often find inspiration in New York City's Chinatown. They transform Chinese cashew chicken into a fancy appetizer featuring the chicken "oyster"—the succulent piece of meat between the thigh and backbone, prized by French chefs.

Focaccia-Stuffed Squab with Bean Stew

Lamb Chops with Fennel Relish

Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.

Soba Noodles with Dashi, Poached Egg and Scallions

Chef Douglas Keane, an F&W Best New Chef 2006, creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito—tuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.

Bluefish with Grape Leaves

Stir-Fried Pork Belly with Kimchi

Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi’s intensity.